Ok looking for an opinion out there from users of blackened seasonings. What are people's choices out there? I have used a couple brands 1 I liked and the other is so so. Not as common up here in Canada. SO I am going to order some on amazon along with Jeff's book and A twine dispenser...... Wife doesn't know yet...
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From the man who started the craze: Prudhomme's recipe.
- 1 tablespoon sweet paprika
- 2 1⁄2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 3⁄4 teaspoon white pepper
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried oregano leaves
Voice of caution and experience: do not attempt blackening indoors absent a commercial grade vent hood. It doesn't end well, trust me.
My pleasure, AB. Mr. Prudhomme nearly put redfish into extinction with his bringing blackening to the masses. Enjoy it, but take heed on my recommendation about a commercial vent hood or else do it outside.